Minced soy pork with rice noodles

• pad Thai rice noodles↗140g g
• groundnut oil1 tbsp tbsp
• garlic cloves↗2
• grated ginger1 tbsp tbsp
• dried Chinese mushrooms↗3

  soaked in hot water for 20 mins, drained and finely chopped

• dried shrimps↗1 tbsp tbsp

  soaked in hot water for 20 mins, drained and finely chopped

• lean pork mince↗250g g
• Shaohsing rice wine↗1 tbsp tbsp
• dark soy sauce↗1 tbsp tbsp
• light soy sauce↗1 tbsp tbsp
• baby pak choi↗3

  cut to 1cm thick slices, washed

• hot vegetable stock↗50ml ml
• toasted sesame oil↗1 tbsp tbsp
• spring onions↗2

  finely sliced

• corianderhandful of

  roughly chopped

Step-by-step instructions

1. 1

   Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well, rinse with cold water and set aside.

2. 2

   Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, and toss through your pak choi before pouring in the stock and bringing it to a simmer.

3. 3

   After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.